Gluten Free Pickle Pizza [Inspired by Mai Pai's "Secret Pickle Pizza"!]
This Gluten-Free Dill Pickle Pizza recipe is a faithful copycat recipe for MaiPai's award winning Secret Pickle Pizza - A fantastic pizza that everyone will love!
Servings: 4 Servings
Calories: 898kcal
Equipment
- 1 9 x 13 Nonstick Pan
Ingredients
Gluten Free Pizza Dough:
- 1 ⅓ cup Warm - not hot - Water
- 2 teaspoon Yeast
- 1 teaspoon Granulated Sugar
- 2 ¾ cups Caputo Gluten Free Flour 420 Grams
- 3 tablespoon Extra Virgin Olive Oil Divided
- 1 ¼ teaspoon Salt
- ½ teaspoon Baking Powder
- Cooking Spray I use olive oil spray
Roasted Garlic Mayo
- 6 Garlic Bulbs
- Olive Oil
- Salt
- ⅓ cup Mayonnaise
Assembly:
- 2 ½ cups Mozzarella
- Dill Pickles sliced
- 6 Slices Thick-Cut Bacon cooked then chopped or crumbled.
- Fresh Dill chopped
Instructions
Make the Gluten Free Dough
- Measure warm water into a glass measuring cup or bowl. Stir in yeast and sugar, allow to stand for 10 minutes – it should get very bubbly.
- In a large mixing bowl, combine Caputo gluten free flour, 1 tablespoon olive oil, salt, and baking powder. Pour in yeast mixture, stir well to combine.
- Dump dough out onto a floured surface, knead until soft and smooth, about 3-5 minutes. (Alternatively, knead together by hand, then use a stand mixer with a dough hook for about 3 minutes, or until dough is smooth).If the dough isn’t a little sticky, add up to1 tablespoon of water, and knead it in. You want the dough smooth, but just very slightly sticky.
- Once dough is fully kneaded, swirl remaining 2 tablespoon Olive Oil in a nonstick 9 x 13" pan.
- Press dough evenly across the bottom of the pan. Lightly spray the top of the dough with cooking spray, cover pan with plastic wrap.
- Transfer to the fridge and allow to rise overnight.
Roasted Garlic Mayo
- Preheat oven to 400 degrees F. Line a baking sheet or a small baking dish with 2 long pieces of aluminum foil, slightly overlapping up the length of the pan.
- Use a sharp knife to cut the top of the bulb off the garlic, then arrange on the prepared baking sheet. Drizzle with a bit of olive oil, sprinkle with a little salt, then fold up the foil to create a sealed packet..
- Roast for 1 hour, then check it - you want the garlic to be golden and mushy.
- Note: I cook my bacon at the same time as doing the garlic. Line a large cookie sheet with parchment paper, separate your bacon out into a single layer, bake for 20-25 minutes or so, until it’s as done as you like it. Remove from the oven, blot with a paper towel, and chop them up!
- If the garlic is ready, remove from the oven. If it needs more time, put it in for 10 more minutes at a time, until it’s the desired color and texture.
- Once garlic is cool enough to handle - but still slightly warm - Use a butter knife to slide individual cloves out, whole.Transfer the garlic from 5 of the bulbs to a small bowl, mash and allow to cool. Set the bulbs from the remaining garlic bulb aside.
- Add the mayonnaise to the bowl of mashed roasted garlic, stir well to combine. Season with additional salt, if necessary, then chill until ready to use.Note: For a smoother drizzle later, you can do this in a mini food processor.
Assemble and Bake the Gluten Free Pizza
- 2 hours before baking, take the pan out of the fridge.
- When ready to bake, preheat oven to 500 degrees F, set an oven rack at the lowest position.
- Spray fingers with a little olive oil or nonstick spray, and dimple the top of the dough as shown in the post.
- Brush about ¼ cup of the roasted garlic mayo over the dough, going out all the way to the edge.
- Evenly distribute the reserved roasted garlic cloves over the surface, then top with all of the cheese, spreading out to the corners.
- Bake for 12 minutes on lowest rack.
- Remove pizza, scatter sliced pickles and chopped bacon over the surface. Return to the oven for another 5 minutes or so, until the cheese is bubbly and starting to brown.
- Loosen pizza from pan with a spatula, then carefully transfer it out of the pan an onto a cutting board.
- Drizzle as much of the remaining roasted garlic mayo over it as you want, then sprinkle with chopped dill. Cut into squares and serve hot.
Notes
Once cooled to room temperature, leftover pizza slices can be wrapped in plastic wrap - or stored in an airtight container in the fridge for up to 3 days.
Best served reheated. We like to microwave it for 30 seconds or so to get the chill off it, then finish in the air fryer (375F) for a few minutes to crisp it up.
Nutrition
Calories: 898kcal | Carbohydrates: 61g | Protein: 25g | Fat: 60g | Saturated Fat: 19g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 1761mg | Potassium: 226mg | Fiber: 5g | Sugar: 4g | Vitamin A: 460IU | Vitamin C: 1mg | Calcium: 540mg | Iron: 1mg
